Orange syrup

Orai concentrate - Add desired dosage to 60 mL or more of diluent just prior to administration. Suggested vehicles are tomato or fruit juice, milk, simple syrup, orange syrup, carbonated beverages, coffee, tea, or water. Semisolid foods (eg, soups, puddings) may also be used. 

Orange Syrup orange concentrate 23 5.5 8 No effect Lexan GE Plastics... 

Orange Syrup fountain syrup 22 7 8 Resistant - no visual change observed ... 

A solution of dihydropyrazole 4b (10 g, 34.5 mmol) in MeOH (200 mL) and THF (50 mL) was cooled to 0 C and treated with methanolic KOH (3 mL, 3 mmol). After 4 h, coned HC1 was added to pH 7 and the mixture was stirred until evolution of N2 ceased (1 h). The solvents were removed under reduced pressure to leave a syrup, which was heated with Et20 (200 mL). The Et20 extract left a solid, which was again extracted with hot Et20. The combined Et,0 extracts were evaporated to leave 5b yield 7.1 g (79%) mp 195 — 198 C (EtOH) orange crystals. 

Orange shades are realized with lipophilic natural colorants like paprika oleo-resin, P-carotene, and canthaxanthin after previous emulsification to yield water-dispersible forms. Yellow shades can be achieved using turmeric as a water-soluble solution, but the solution is light sensitive. To maintain constant color, 3 to 6 ppm of P-carotene may be added. Stable brown coloration is obtained from caramel a concentrated syrup is easily incorporated, well flavored and stable in creams. ... 

Trans-diethylenediamino-diammino-cobaltic Nitrate, [Co en2 (XH3)2](N03)3, is formed when 1-, 2-dinitrito-diethylenediamino-cobaltic nitrate, [Co en2(N02)2]X03, is heated with nitric acid. It is first converted into the dinitrato-sait, which separates in dark red triclinie crystals. This then reacts with liquid ammonia, forming diethylene-diamino-diammino-eobaltic nitrate together with a small quantity of the ci.s-salt. The nitrate forms a red viscid syrup which is soluble in water and on the addition of potassium iodide yields the iodide, which separates from hot -water in small orange-yellow crystals or refractive rhombic plates. 

Juices extracts (liquorize), spirits (orange, lemon), syrups (black currant), tinctures (ginger), and aromatic waters Mineral pigments (iron oxides), natural colorants, anthocyanins, carotenoids, chlorophylls riboflavine, red beetroot extract, and caramel synthetic organic dyes azo compounds... 

When purified water was added to the resulting dry syrup at a concentration of item 1 of 49.4 mg/mL, the dry syrup rapidly dissolved in it to give a clear orange solution. 

The shelf-life of virtually all the encapsulated orange oils was quite good. Assuming a Q q of 2.4 (1 ), one would predict a shelf-life of about 7 months at 70°F for the worst product (amylomaize) and at least 14 months for the better products (corn, wheat, rice, waxy corn, and cassava). Considering that there was no antioxidant in these encapsulated products, the shelf-lives are very good. This work supports the observations of Anandaraman and Reineccius (1 ) that high DE maltodextrin or glucose syrup solids provide excellent barrier properties and produce encapsulated citrus oils with excellent shelf-life. 

This study supports the hypothesis that high DE maltodextrins and syrup solids permit the formation of encapsulated products with excellent stability to oxidation. Different enzyme-hydrolyzed starches yielded encapsulated orange oils which varied in stability amylomaize and potato maltodextrins exhibited the poorest stabilities while normal corn, waxy corn, cassava, rice, and wheat glucose syrup solids yielded the best and approximately equivalent shelf-lives. Based on oil retention during drying, amylomaize, wheat, rice, and cassava yielded satisfactory products. 

Although syrups in various forms have been around for many years, a particular milestone was the production and use of concentrated orange juice as a dilutable syrup in the United Kingdom during the Second World War. 

To a solution of 10 g impure 2,5-dimethoxy-(t-butylthio)benzaldehyde in 75 mL of nitromethane there was added 1.0 g of anhydrous ammonium acetate, and the mixture was heated on the steam bath 1.5 h. Removal of the excess solvent/ reagent under vacuum produced an orange oil that was (not surprisingly) complex by TLC and which would not crystallize. A hot hexane solution of this oil was allowed to slowly cool and stand at room temperature for several days, yielding a mixture of yellow crystals and a brown viscous syrup. The solids were separated and recrystallized from 40 mL MeOH to give 3.7 g 2,5-dimethoxy-4-(t)-butylthio-B-nitrostyrenc as fine lemon-yellow crystals, with a mp of93-94 °C. A second crop... 

The cake layers are subtly flavored with an orange-flower water syrup to raise the sophistication level, and the decoration is a lotus flower, which grows in bright, colorful, sunny India. 

Gut each cake into 3 layers. Prepare I V2 batches of Vanilla Whipped Buttercream. Place each layer on a cake round and brush them with the orange-flower water syrup. Spread V4 cup Vanilla Whipped Buttercream onto 2 of the 3 layers of each cake. Stack the layers so that you have 2 cakes, each with 3 cake layers and 2 buttercream layers. 

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